Self-taught chef Ana Ros applies a "kilometer zero" ethos -- i.e. made from ingredients that are sourced from no farther than a kilometer from her restaurant -- to every dish that she serves at Hiša Franko in Slovenia. She also applies the same principle to breakfast.

To keep her energy up so she can create her inventive raw modernist cuisine (and occasionally catch the fish herself), Ros staggers her breakfast--a trick she learned as a former competitor on the Yugoslav national ski team. At 7 a.m. "I wake up with a cup of coffee filled half with coffee (kava), half with milk (mleko) from a local cow," she says. And then at 9 a.m., "I break for yogurt (joghurt) or keffir."